Butterfly and devein the shrimp, leaving tail and shell attached.
b>shrimp.
SHRIMP:.
Remove shells from shrimp, leaving tails intact.
If shrimp
o give the chicken a crispy texture.
For the sweet
o coat all of the shrimp. Or, mix everything in a
Top with 3 to 5 shrimp.
Bake 1 minute longer
ccording to package directions. Sprinkle shrimp with salt, pepper, and toss
ry.
Soak the dried Chinese black mushrooms in hot water
Butterfly the shrimp along the outside curves.
bsorbing oil).
Dip the shrimp in batter and deep-fry
Combine shrimp with water chestnuts, green onions, ginger, salt, pepper, egg whites, yeast and flour in bowl; mix well. Shape into 1 1/2-inch balls.
Coat with bread crumbs.
Heat oil to 400\u00b0 in wok.
Deep fry shrimp balls in hot oil until golden brown and crispy.
Yields 20 to 24 small appetizers.
In a small bowl, blend water smoothly with cornflour.
Set aside.
In a large pan, combine stock, carrot and soy sauce.
Bring to the boil, then simmer over a medium heat for 5 minutes.
Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
Stir in cornflour mixtue, snow peas and sesame oil.
Cook stirring continuously, until soup boils and thickens slightly.
Ladle soup into 4 serving bowls.
Serve immediately.
hen cut up the chicken Chinese style and place the chicken
Break up lettuce, then combine with onions and celery; mix well ahead of serving for a crunchy, crispy green salad. Immediately before serving, toss shrimp and frozen peas with approximately 1 cup of mayonnaise. Add salt and pepper to taste. Add chow mein noodles and mix again. Serve immediately.
Remove the shells from the shrimp but leave the last segment
In a saucepan, combine the shrimp with water to cover and
Sprinkle shrimp with salt, pepper and toss
sp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly
Mix all the smokey sauce ingredients together place in a serving bowl, Chill to meld flavors while preparing the shrimp.
Mix the hash browns, egg, flour and salt together.
Time to play with your food!.
Mold the mixture over each shrimp. and place on a sheet pan. Chill 1 hour.
Pour 2 inches of peanut oil to 350 degrees and cook bundles till golden brown.
Drain on paper towels and season with salt.
Place on a platter with smokey sauce and enjoy.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Mix chicken broth with cornstarch and teriyaki sauce.
In a large skillet, heat oil over high heat.
Add snow peas and green onions; stir-fry until almost tender-crisp.
Add shrimp, and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp turn pink.
Serve in warm pastry shells.
Makes 6 servings.